Creamy Avocado Egg Salad: A Modern Twist on Classic Comfort!
This delightful avocado egg salad combines the creamy, rich texture of ripe avocados with perfectly boiled eggs for a refreshing take on a traditional favorite. Serve it on hearty whole-grain bread or enjoy it wrapped in crisp lettuce leaves for a light, satisfying meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 8 large eggs hard-boiled
- 2 ripe avocados mashed
- 0.5 cup Greek yogurt plain
- 1 tablespoon lemon juice freshly squeezed
- 0.25 cup red onion finely chopped
- 0.25 cup cilantro chopped
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper freshly ground, or to taste
Instructions
Preparation Steps
- Place the eggs in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let stand for 10 minutes.
- Transfer the eggs to an ice bath to cool completely. Peel and chop them coarsely.
- In a large bowl, combine the mashed avocados and Greek yogurt until smooth. Stir in the lemon juice, chopped red onion, and cilantro.
- Gently fold the chopped eggs into the avocado mixture. Season with salt and pepper to taste.
- Serve immediately on toasted bread or in lettuce wraps.
Notes
Try adding a dash of hot sauce for extra kick or diced celery for crunch. This salad is best enjoyed fresh but can be stored in the refrigerator for up to a day.